Roasted Pistachio
Mount Etna, SicilyBronze-roasted Sicilian pistachios ground same-day for a resinous, savoury-sweet nuttiness.
INGREDIENTS
What Goes Into the Scoop
Eight ingredients, eight places — each sourced from the land that grows it best, then prepared the slow way in our Milano kitchens.
WHAT GOES INTO THE SCOOP
Every flavour starts with a single ingredient, sourced from the place that grows it best.
ORIGIN
Roasted Pistachio
Mount Etna, Sicily
Bronze-roasted Sicilian pistachios ground same-day for a resinous, savoury-sweet nuttiness.
View all ingredients→THE SOURCES
Where It Comes From
Sourcing is the whole story. Here is where each ingredient begins its journey to the scoop.
Blood Orange
Catania, SicilyTarocco oranges with a bitter-sweet purple-red flesh, juiced within hours of picking.
Dark Chocolate
Madagascar & EcuadorSingle-origin 70% cocoa mass, melted at low temperature for deep, almost red-wine depth.
Cultured Milk
Piedmont, ItalyFresh milk from grass-fed Frisonian cows, lightly cultured for a clean, yogurty tang.
Strawberry
Basilicata, ItalySmall, intensely flavoured strawberries roasted low-and-slow to concentrate their sugar.
Black Mission Fig
Puglia, ItalySun-dried figs with a jammy, honeyed interior and a subtle floral note.
Cold-Brew Espresso
Trieste, ItalyNatural-process Ethiopian beans steeped 18 hours for a smooth, chocolatey concentration.
Wildflower Honey
Tuscany, ItalyRaw, unfiltered wildflower honey from the Tuscan hills, with notes of chestnut and lavender.